Hainanese-style poached chicken with shredded greens

Name: Hainanese-style poached chicken with shredded greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g essential Waitrose Chicken Mini Breast Fillets; 75 g Cooks' Ingredients Hainanese Paste; 200 ml low salt chicken stock; 150 g baby leaf greens; 2 tsp black or white sesame seeds; 2 tsp toasted sesame oil; 28 g pack coriander, chopped; 250 g pack Tilda Wholegrain Basmati Rice

Fiery ginger paste makes the juicy chicken zing, while baby leaf greens and sesame seeds add crunch in this Chinese-inspired dish.

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Low in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

200g essential Waitrose Chicken Mini Breast Fillets
75g Cooks' Ingredients Hainanese Paste
200ml low salt chicken stock
150g baby leaf greens
2 tsp black or white sesame seeds
2 tsp toasted sesame oil
28g pack coriander, chopped
250g pack Tilda Wholegrain Basmati Rice

Method

Put the chicken fillets and 1 tbsp of the Hainanese paste in a bowl, and stir until coated. Leave to stand for 5 minutes. Put the chicken stock in a small saucepan and heat until just simmering. Lower the mini fillets into the stock and cook very gently for 10 minutes.
Remove the thick stalks from the leaf greens, roll up the leaves and shred as finely as possible. Tip the sesame seeds into a dry frying pan and heat for a couple of minutes until the seeds are lightly toasted. Tip out onto a plate.
Warm the sesame oil in the frying pan and stir in the rice, remaining Hainanese paste, shredded greens and half the coriander. Cook gently, stirring frequently until very hot. When the chicken is cooked through with no pink meat and the juices run clear, lift the pieces out of the pan and add the stock to the rice, increasing the heat so the stock bubbles and reduces. Spoon onto plates, top with the sliced chicken and serve sprinkled with the sesame seeds and remaining coriander.

Cook’s tip

Hainanese is a fiery ginger paste, based on a traditional recipe from the Chinese island of Hainan. It’s used in chicken dishes but works equally well with fish.